Heated milk to 94 degrees. Starting pH 6.54Added bacteria cultures (went out to dinner last night so didn't have time to make a mother culture) and ripened 30 minutes. pH 6.50Added rennet and got a floc time of 10 minutes (darned goat's milk coagulates quickly)Cut at 25 minutes (2.5 floc factor) First cut at 3/4" and let rest five minutes.cut to pea sized pieces with a whisk.Stirred for ten minutes until the curd was springy and would mat when squeezed.pH is 6.4loaded into two reblochon molds. (last time I did this I used 1.5 gal and the wheels came out thinner than I wanted.)first press for 30 min with 3 pounds per wheel.

From the little bit of research I've done I found that Chevrotin is made in several variant styles. A common style of chevrotin is pretty much a reblochon make substituting goat milk for cow's. Earlier in August I started a chevrotin type myself, but it is a firmer, washed curd, washed rind type tomme. I should probably stop washing the rind soon to allow some wild geo growth, but I want to see a bit more BL color first. Haven't gotten around to posting the notes yet, but I will soon.

So yes, your recent make looks to be properly termed a chevrotin. I expect you are planning a rind washing regimen, no? I'm looking forward to hearing and seeing how this effort progresses for you.

Oh, I just realized you used Nubian milk. A chevrotin would technically be comprised of milk from at least 80% Alpine breeds (that would probably include Alpines, Toggenburgs, Oberhaslis, and maybe Saanens), but that seems to me to be picking nits. I made mine with Nigerian Dwarf and Recorded Grade milk.

Thought some pictures would be nice. A raging case of B. Linens has been achieved. Also achieved cheese cave nirvana. My wife walked into the garage and asked what the heck that smell was. Starting to get a nice color and even getting a little soft. In the pictures remember this is goat cheese so it started out dead white. Now it's a nice rosy orange. Oh yeah, it stinks too!

I didn't have much to take for lunch today so I took one of the Chevrotin's. My wife has been "noticing" the aroma coming from the fridge so I thought it should be ready for a taste.

It colored up really well. I'm amazed at the difference in color between these two and the Reblochon's I made the week before. The PLA came out of the same packet so maybe the color difference has something to do with it being goat based?? Maybe just a quirk....who knows?.....Linuxboy?

The rind was slightly sticky but not too bad. The aroma wasn't overpowering but it definitely smells like the highschool boys locker room in the hot season.

I cut it in half while still at fridge temp so it was flexible but not soft.

I warmed a thin slice up while getting ready for work. The taste is way different than the Roblochon. Much more pungent though not unpleasant.

Later I and my cheese peeps had a tasting at work. The rind is definitely not for everyone. Even though I like strong flavored food, I preferred to cut the rind off one side to cut down on the strength of the flavor. The paste was soft and about 1/3 inch on each side was nice and gooey. I think it can use another week or three to ripen to the right texture but I wonder how strong it's going to get?

Once to room temp the paste is nice and spreadable so it worked out really well. I didn't really unleash it on the uninitiated since it was so pungent but the hard core cheese monsters were unanimous that they would pay for this one which is what I judge a cheese by......also my friends at work aren't the type to pull punches so if I bring in a looser I'll hear about it.

Is this my favorite cheese I've made.....no. It's a little big for people that like american processed vaguely cheeselike velveeta goop. Will I make it again? Definitely, it's one of those cheeses that will work well in a tasting or with other ingredients.

Now the big question - I pretty much duplicated the Reblochon make....so why the big difference? Is it the nature of goat's milk? I suspect so...Shorter protein chains or something like that making the reaction to the bacteria's enzymes different....again....Linuxboy.

I'd be interested why the difference and if there is a way to mitigate it in the make. Not that I want to do that really, I've read that Chervrotin is a stronger cheese than Reblochon but I would be interested in what's going on and how to manipulate it.

Anyway - I'm happy with the cheese and have another one that is back in the cheese cave at a higher temp to gooify. We'll see in two more weeks at 52 degrees.